CULTURES & SOURS

A Bromate free sour flavor which imparts the zesty tang of authentic San Francisco sour-dough French bread.

BREAD FLAVOR R is a concentrated all natural bread flavor and natural dough conditioner. Flour, Water, and Yeast are fermented for a lengthy period and then milled and dehydrated into a free-flowing powder. Great for a clean label. Packed in a 50 lb. multi walled paper bag.

A truly fermented dough under a controlled bacterial process. The fermented dough is dehydrated and ground into a free flowing powder. Acidulates and ammonium chloride are added to enhance baking performance. Packed in a 50 lb. multi walled paper bag.

1A is a butter culture flavor product which brings back a true flavor of pure, clean and sweet taste of butter. When used with only small amounts of butter, the flavor development of butter is accelerated and maintained. Packed in a 50 lb. carton.

Butter Burst is a butter culture flavor product which brings back a true flavor of pure, clean and sweet taste of butter. When used with only small amounts of butter, the flavor development of butter is accelerated and maintained. Packed in a 50 lb. carton.

Dark Rye Sour is a naturally fermented rye sour, mixed with caramel color to provide flavor and color for any dark breads, rolls, or buns. Use 4-10% based on flour weight. Packed in a 24 lb. multi walled paper bag.

The ultimate flavor and aroma in specialty ryes. Deli Rye Flavor is a dry concentrate of natural oils and other flavors which, when used in conjunction with our Sours, creates the ultimate rye. Use 0.5% or more based on flour weight. Packed in a 50 lb. carton.

D R BLEND is a flavoring component used for making rye bread

Produces a smooth, zesty fermentation flavor in specialty white breads and rolls. Use 3-11% based on flour. Packed in a 50 lb. multi walled paper bag.

Produces a distinctively rich, tangy fermentation taste to round out the flavor profile in all types of rye bread, rolls, party or cocktail loaves or pumpernickel. This double strength sour/flavor also lowers pH, adds desirable “age” to rye doughs and helps to elasticize gluten for better oven spring and sating quality. Use 1% or more based on flour. Packed in a 50 lb. carton.

Produces a smooth, zesty fermentation flavor in specialty white breads and rolls. It lowers pH, extends shelf life, accelerates fermentation, and provides the total flavor, in what otherwise would be a bland short time dough. Use 1.5% or more based on flour weight. Packed in a 50 lb. multi walled bag.

Produces a distinctively mellow, tangy flavor in all types of rye and multi grain breads, rolls and pumpernickel. Use 1.5% or more based on flour weight. Packed in a 50 lb. multi walled bag.